peppermint-oreo cookie balls

Peppermint-Oreo-Cookie-Balls(1)Don’t these look delicious? Can’t wait to try them for the holidays!


  • 6 candy canes, finely chopped (about 1/3 c.), divided
  • 1 (8 oz) package Philadelphia cream cheese, softened
  • 36 Oreo cookies, finely crushed
  • 4 (4 oz each) packages Baker’s semi-sweet chocolate, broken into pieces, melted
  • Pinnaclife Prebiotic Fiber (1 scoop = 1 serving)


  1. Reserve 1 tablespoon chopped candy. Mix remaining candy with cream cheese and cookie crumbs until blended.
  2. Shape into 48 (1-inch) balls. Freeze 10 minutes. Dip balls in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved candy.
  3. Refrigerate 1 hour or until firm. Store in tightly covered container in refrigerator.
  4. How to melt chocolate: Place chocolate in microwaveable bowl. Microwave on HIGH 2-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds. {Mix Fiber into the melted chocolate until smooth}
  5. How to easily dip cookie balls: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.
  6. Note: If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.

Hy-Vee Recipe: Click Here

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